The harvest time starts with plot selection and through the selection table where it is destemmed so the
grape left whole, after this we drive it into pneumatic press for a gentle pressing. By gravity we fill the
fermentation vats up.

The alcoholic fermentation is initiated by the process called of "pié de cuba" which is that the first batch
of wort starts fermenting naturally and spontaneously by its own and this is used to then sow all other
deposits and barrels . Fermentation is temperature controlled and stable around 15 degrees C. Once
fermentation is aged on the lees, this can last several months depending on the type of wine we want to
get. Finally clarified and cold stabilized before being filtered for bottling.